Food Safety Opposing Viewpoints

6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment

In the U.S the food is regulated at the federal and state levels. All three branches of government (executive, legislative, judicial) are involved in controlling the food industry. Each branch have their own laws.

America has been faced with the growing obesity epidemic. This is becoming very wide spread among all races and class levels due in part to the abundance of inexpensive food available and how easily people are becoming persuaded to but things they do not need. David Zinczenko published article “Don’t Blame the Eater”, Zinczenko argues that fast-food industries are not doing their job to provide clear enough nutritional information for hazardous food.

Canada’s food safety system is globally recognized as one of the safest system, because we believe food safety is the responsibility of everyone in the food environment. The Canadian Food Inspection Agency (CFIA) is responsible for food safety at federal level. CFIA impose food safety and nutritional standards set by Health Canada. Ministry of Health and Long Term Care (MOHLTC) is responsible for protecting the health of Ontarians. Canadian government make every effort to protect the population from health hazards and food borne illness. The Health Protection and Promotion Act (HPPA) is the main piece of legislation outlining the important hazard reduction steps. The HPPA authorizes the Ontario Public Health Standards (OPHS) which are functional in their individual protocol. The Food Safety Protocol, 2015 describe the specific requirements that each health unit must follow in order to prevent and reduce foodborne illness. Each premises must undergo a risk assessment that evaluate hazard and level of risk.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

Obesity has grown as a side effect of the large portions eaten for breakfast, lunch, and dinner. In the United States, one out of every six children have reached the weight category of being obese with many bordering the “morbidly obese” section. The calories and super-sizing options that companies are releasing is not helping this epidemic. E-coli outbreaks are also a danger that the companies face in their meat packing plants. About fourteen people every year die from food poisoning because it is left untreated or unnoticed. Food companies often keep their E-coli outbreaks undercover, as they bribe larger administration to get charges recalled. Fast food restaurants know what they are doing to consumers is wrong, however they continue to do it even if it means people will lose their

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

The instance with an E. coli demonstrates Chipotle’s abundance of caution for the safety of their customers. Chipotle has implemented a central chopping center where they chop and prep the ingredients that are hard to test on the premises of each restaurant. They take many samples and make sure all the ingredients are as safe as possible. This procedure brings the risk of contamination nearly to zero. It is Chipotle’s important vision of how people think about fast food; therefore, layers of safety protocols ensure the nominal risk of fresh food that can be implemented into their daily

Surprised by the case of Stephanie Smith, who have been suffering from severe foodborne illness caused by E. coli since 2007 have made me changed my career goal. After watching the video in my food science class, one sentence keeps on repeating in my mind, “I ask myself every day, ‘Why me?’”. Truly, it is not fair for a normal 22 years old children’s dance instructor who became paralyzed because of the ground beef in her hamburger. Touched by the case, I wish I could become part of the food safety professionals who can prevent people from facing similar needless tragedies. Because I changed my major to food science recently and I hope to learn more about career options for this major, I have applied to the Mentor Program. From the mentor program,

In 2011, the long-term problem of infections with 6 main pathogens transmitted commonly through food didn’t changed in 2006-2008. The Food Safety Modernization Act of 2011: It gives FDA further command to regulate food facilities, form standards for safe produce, recall tainted foods, inspect imported foods, and develop in surveillance and react to outbreaks. It calls on CDC to restore surveillance and outbreak reactions. Melanie Miller, an official with the partnership for Food Safety Education, says, “While the U.S. food supply is among the safest of the world, harmful bacteria can still find its way into our

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

The results showed that foods contaminated by these pathogens “caused 9.4 million illnesses, 55,961 hospitalizations, and 1,351 deaths each year” (p. 12).

Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to

The United States has the safest food distribution in the world, but regardless of it being the safest country, there are still thousands of deaths per year due to food contamination. Did you know the United States government wants to get involved with the USDA and the

“In the United States of America, for example, around 76 million cases of food-borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.”